EP2488040B1 - Composition antioxydante - Google Patents

Composition antioxydante Download PDF

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Publication number
EP2488040B1
EP2488040B1 EP10771210.1A EP10771210A EP2488040B1 EP 2488040 B1 EP2488040 B1 EP 2488040B1 EP 10771210 A EP10771210 A EP 10771210A EP 2488040 B1 EP2488040 B1 EP 2488040B1
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Prior art keywords
plant
ppm
extract obtained
rosemary
genus
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German (de)
English (en)
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EP2488040A1 (fr
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Lars MÅNSSON
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DuPont Nutrition Biosciences ApS
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DuPont Nutrition Biosciences ApS
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Priority claimed from GB0918074A external-priority patent/GB0918074D0/en
Priority claimed from GBGB1011487.4A external-priority patent/GB201011487D0/en
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Publication of EP2488040A1 publication Critical patent/EP2488040A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a composition that exhibits an anti-oxidant action.
  • Antioxidants are widely used in food products susceptible to oxidative degeneration.
  • An antioxidant is defined by the Food and Drug Administration (21CFR 170.3) as "a substance used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation".
  • 21CFR 170.3 Food and Drug Administration
  • spices or plant extracts can be used in food as antioxidants and to impart flavour.
  • One advantage of such extracts is that they are perceived as natural ingredients when compared to chemical antioxidants such as ethylenediaminetetraacetic acid (EDTA), butyl hydroxyanisol (BHA) and butylated hydroxytoluene (BHT).
  • EDTA ethylenediaminetetraacetic acid
  • BHA butyl hydroxyanisol
  • BHT butylated hydroxytoluene
  • antioxidants There are large number of antioxidants known based on naturally occurring plant materials. It is noted that these materials have varying degrees of efficacy. Moreover, the antioxidant levels required to ensure preservation safety may prove uneconomical, or are above levels acceptable due to regulatory and legislation constraints when present in amounts sufficient to offer the required protection.
  • Bentayeb K Et Al "Direct Determination Of Carnosic Acid In A New Active Packaging Based On Natural Extract Of Rosemary", Analytical And Bioanalytical Chemistry, Springer, Berlin, De, Vol. 389, No. 6, 16 October 2007 (2007-10-16), Pages 1989-1996 relates to an antioxidant film that incorporates a natural extract of rosemary and is intended for contact with food.
  • the rosemary extract was been screened and carnosic acid and carnosol are said to be determined as the major antioxidant components that are responsible for the antioxidant properties of the whole extract.
  • WO9732947 relates to a product enriched and supplemented with additives including organic and inorganic antioxidants.
  • the organic antioxidants include plant-derived polyphenols which are preferably different from those naturally present in olive oil, and optionally vitamins, and said inorganic antioxidants include selenium-based derivatives.
  • the production process includes the following stages: dehydration of the polyphenols, dissolution of the polyphenols in glycerol, mixing, preparation of oily solutions of the vitamins, mixing of the compounds and of the inorganic antioxidants with an amount of oil such as to support a dispersion of the enriching substances which is 20 times higher than the concentration which the finished product is to have.
  • the present invention alleviates the problems of the prior art.
  • the present invention provides an anti-oxidant composition comprising
  • the present invention provides use of
  • the present invention provides kit for preparing a composition as defined herein, the kit comprising
  • the present invention provides a synergistic combination of components for preventing and/or inhibiting oxidation in a material, such as foodstuff.
  • This combination of components allows lower levels of the antioxidants to be used to provide effective action. This is particularly important in food applications where reduction of dosage is desired for commercial and regulatory reasons.
  • antioxidant it is meant a substance which reduces the amount of oxidation over a given period when compared to the oxidation that would occur in the absence of that substance or it is a meant a material which increase the time required for a given amount of oxidation to occur when compared to the oxidation that would occur in the absence of that substance.
  • Extracts from these plants have been shown to have antioxidant and, in some cases, antimicrobial activity (Nychas & Skandamis, 2003; Smid and Gorris, 1999; Loliger, 1989).
  • Such extracts may be essential oils and oleoresins (extracts with essential oil content used in flavours and fragrances) or "deodorised”', extracts that have a high phenolic diterpene content and low level of flavour-inducing compounds.
  • Essential oils are extracted by simple steam distillation of the plant material.
  • the most effective antioxidant compounds in rosemary used are reported to be carnosic acid, carnosol and rosmarinic acid (Cuvelier et al. 1996).
  • Carnosic acid a phenolic diterpene (C 20 H 28 O 4 ), occurs naturally in leaves of.
  • Dried leaves of rosemary contain 1.5 - 2.5% carnosic acid and 0.3 - 0.4% carnosol ( US6231896 ).
  • Carnosol is an oxidative artefact of carnosic acid ( Wenkert et al. J. Org. Chem 30:2931, 1965 ). The oxidation takes place in the presence of harvesting in the leaves left to dry in the air and if the leaves are subjected to extraction with solvents. Rosmanol may also be a product of the oxidation of carnosic acid.
  • Rosemary has antioxidant activity in foods that is mainly related to phenolic diterpenes such as carnosic acid and carnosol, as well as other phenolic compounds, including phenolic triterpenes such as betulinic acid, oleanolic acid and ursolic acid; and rosmarinic acid.
  • phenolic diterpenes, phenolic triterpenes and rosmarinic acid are distinct from the essential oils and oleoresins that are often used in flavours and fragrances. The high flavour and odour levels of essential oils is not conducive to their use in food.
  • one extract used in the present invention is obtained from the plant rosemary.
  • the invention comprises use of a combination of an extract from rosemary ( Rosmarinus officinalis ) and antioxidant material obtained a plant of the genus Matricaria or of the genus Chamaemelum ( Matricaria recurtita ), that together give antioxidant activity in a food system.
  • the extracts responsible for synergy in the present invention preferably refer to extracts of rosemary that have been selectively extracted (“deodorised extracts") to increase their phenolic diterpene content (such as carnosic acid).
  • deodorised extracts can be distinguished by their high phenolic diterpene content (for example greater than 3.5 wt.%) and their low level (less than 1 wt.%) of flavour-inducing compounds from plant essential oils and oleoresins that are used as flavours or fragrances.
  • Essential oils are typically extracted by simple steam distillation of the plant material.
  • Essential oils comprise the various essential oils in plants having the odour or the flavour of the plant from which they were extracted.
  • the essential oils are typically terpenoids often comprising monoterpenes.
  • an antioxidant type of rosemary extract which could be described as selectively extracted or deodorised, contains > 3.5% wt.% phenolic diterpenes but less than 1 wt.% essential oils.
  • a non-selective, flavouring extract contains 10-30 wt.% essential oils and a phenolic diterpene content of 2->3.5wt.%.
  • Essential oils are commonly described as the volatile ethereal fraction obtained from a plant or plant part by a physical separation process such as distillation or chromatographic separation.
  • Essential oils have also been described as a "group of odorous principles, soluble in alcohol and to a limited extent in water, consisting of a mixtures of esters, aldehydes, ketones and terpenes.
  • Essential oils are typically obtained by distilling plants with water; the oil that separates from distillate usually has highly characteristic odors identified with the plant origin. The resulting mixture of organic compounds was thought, in the days of alchemists, to be the essence of the plant, hence the term "essential oil".
  • the extract is a deodorised extract.
  • the (deodorised) extract contains from 1.0 to 70 wt.% phenolic diterpenes, preferably 3.5 to 70 wt.% phenolic diterpenes and less than 1 wt.% essential oil.
  • the extract obtained from rosemary contains phenolic diterpenes in an amount of at least 1wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 95 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 90 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 85 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 70 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 50 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 30 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 20 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 15 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 10 wt% based on the weight of extract obtained from rosemary.
  • the extract is or comprises a phenolic diterpene.
  • the phenolic diterpene is carnosic acid.
  • the extract obtained from rosemary contains carnosic acid in an amount of at least 1wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 95 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 90 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 85 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 70 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 50 wt% based on the weight of extract obtained from rosemary, , such as in an amount of 1 to 40 wt% based on the weight of extract obtained from rosemary such as in an amount of 1 to 30 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 25 wt% based on the weight of extract obtained from rosemary, such as in an amount of 1 to 20 wt% based on the weight of extract obtained from rosemary, such as in an an amount
  • the extract contains flavour-inducing compounds and/or essential oils in an amount of less than 1 wt.% based on the extract. In one preferred aspect the extract contains flavour-inducing compounds and/or essential oils in an amount of less than 1 wt.% based on the composition.
  • flavour-inducing compounds and/or essential oils are camphor, verbenone, borneol and alfa-terpineol.
  • the combined amount of camphor present in the extract is less than 1 wt.% (preferably less than 0.2 wt.%, more preferably less than 0.15wt.%, more preferably less than 0.1wt.%) based on the extract.
  • the combined amount of verbenone present in the extract is less than 1 wt.% (preferably less than 0.2 wt.%, more preferably less than 0.15wt.%, more preferably less than 0.1wt.%) based on the extract.
  • the combined amount of borneol present in the extract is less than 1 wt.% (preferably less than 0.2 wt.%, more preferably less than 0.15wt.%, more preferably less than 0.1wt.%) based on the extract.
  • the combined amount of alfa-terpineol present in the extract is less than 1 wt.% (preferably less than 0.2 wt.%, more preferably less than 0.15wt.%, more preferably less than 0.1wt.%) based on the extract.
  • the combined amount of camphor, verbenone, borneol and alfa-terpineol present in the extract is less than 1 wt.% (preferably less than 0.2 wt.%, more preferably less than 0.15wt.%, more preferably less than 0.1wt.%) based on the extract.
  • the extract contain less than 1 wt.% of plant essential oils and/or oleoresins based on the extract. In one preferred aspect the extract contain less than 1 wt.% of plant essential oils and/or oleoresins based on the composition.
  • the extract contains essential oils in an amount of less than 1 wt.% based on the extract. In one preferred aspect the extract contains essential oils in an amount of less than 1 wt.% based on the composition.
  • the extract is obtained from rosemary ( Rosmarinus officinalis L.).
  • one extract used in the present invention is obtained from a plant of the genus Matricaria or of the genus Chamaemelum.
  • Plants of the genus Matricaria and plants of the genus Chamaemelum are commonly referred to as chamomile.
  • the extract is obtained from a plant of the genus Matricaria.
  • the extract is obtained from a plant of the genus Chamaemelum.
  • extract (b) is from a plant selected from plants of the species Matricaria recurtita, Ormenis multicaulis, Eriocephalus franatus, Chamaemelum nobile (syn Anthemis nobilis), Anthemis arvensis, Anthemis cotula, Anthemis tinctoria and Matricaria discoidea. In one preferred aspect extract (b) is from a plant of the species Matricaria recurtita.
  • the extract is a mixture of extract obtained from a plant of the genus Matricaria and extract obtained from a plant of the genus Chamaemelum.
  • the invention comprises use of a combination of an extract from a plant of the genus Matricaria or of the genus Chamaemelum, such as chamomile ( Matricaria recurtita ) and antioxidant material obtained from rosemary that together give antioxidant activity in a food system.
  • an extract from a plant of the genus Matricaria or of the genus Chamaemelum such as chamomile ( Matricaria recurtita )
  • antioxidant material obtained from rosemary that together give antioxidant activity in a food system.
  • the extract is or comprises a flavone.
  • the flavone is apigenin-7-O-glucoside or a derivative thereof.
  • Preferred derivatives of apigenin-7-O-glucoside are apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside).
  • the flavone is selected from apigenin-7- O- glucoside, apigenin-7- O -(6"-malonyl-glucoside), apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside) and mixtures thereof.
  • the flavone is at least apigenin-7- O -glucoside and optionally one or both of apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside).
  • the extract is or comprises
  • the flavone is apigenin-7- O -glucoside.
  • apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside) are shown below
  • the extract obtained from a plant of the Chamaemelum family contains apigenin-7- O -glucoside, apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside) in an combined amount of at least 0.1wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of at least 0.2wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of at least 0.5wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of 0.1 to 20wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamae
  • apigenin-7- O -glucoside may not be present provided the combined total amounts of apigenin-7- O -glucoside, apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside) which are present is within the recited range.
  • the extract obtained from a plant of the Chamaemelum family contains apigenin-7- O -glucoside in an amount of at least 0.1wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of at least 0.2wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of at least 0.5wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of 0.1 to 20wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of 0.1 to 10wt% based on the weight of extract obtained from the plant of the genus Matricaria or of the genus Chamaemelum, such as in an amount of an amount
  • the plant of the genus Matricaria or of the genus Chamaemelum is chamomile. It will be understood that these name cover all species and varieties of plants known by these names.
  • the plant of the genus Matricaria or of the genus Chamaemelum is a plant of the species Matricaria recurtita. It is noted that this species may also be known as Matricaria chamomilla.
  • the ratio of (a) extract obtained from rosemary, to (b) extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum is from 30:1 to 1:20, such as 30:1 to 1:1, such as 20:1 to 1:20, such as 20:1 to 1:1, such as 15:1 to 1:20, such as 15:1 to 1:1, such as 10:1 to 1:20, such as 10:1 to 1:1, such as 5:1 to 1:20, such as 5:1 to 1:1., such as 1:1 to 1:15 , such as 1:1 to 1:10, such as 1:1 to 1:5, such as 1:1 to 1:2, such as approximately 1:1.
  • the ratio of (a) active anti-oxidant ingredient obtained from rosemary, to (b) active anti-oxidant ingredient obtained from a plant of the genus Matricaria or of the genus Chamaemelum is from 85:1 to 1:10, such as 85:1 to 1:5, such as 85:1 to 1:2, such as 85:1 to 1:1, such as 85:1 to 2:1, such as 85:1 to 5:1, such as 85:1 to 10:1, such as 85:1 to 15:1, such as 85:1 to 20:1, such as 70:1 to 1:1, such as 60:1 to 1:1, such as 50:1 to 1:1, such as 40:1 to 1:1, such as 30:1 to 1:1, such as 25:1 to 1:1, such as 20:1 to 1:1.
  • the ratio of (a) active anti-oxidant ingredient obtained from rosemary, to (b) active anti-oxidant ingredient obtained from a plant of the genus Matricaria or of the genus Chamaemelum is from 15:1 to 1:1, such as 10:1 to 1:1, such as 70:1 to 10:1, such as 60:1 to 10:1, such as 50:1 to 10:1, such as 40:1 to 10:1, such as 30:1 to 10:1, such as 25:1 to 15:1.
  • the ratio of (a) active anti-oxidant ingredient obtained from rosemary, to (b) active anti-oxidant ingredient obtained from a plant of the genus Matricaria or of the genus Chamaemelum is from 15:1 to 1:1, such as 15:1 to 2:1, such as 15:1 to 5:1, such as 15:1 to 10:1, such as 14:1 to 11:1, such as 13:1 to 11:1.
  • the ratio of (a) phenolic diterpene, to (b) flavone is from 85:1 to 1:10, such as 85:1 to 1:5, such as 85:1 to 1:2, such as 85:1 to 1:1, such as 85:1 to 2:1, such as 85:1 to 5:1, such as 85:1 to 10:1, such as 85:1 to 15:1, such as 85:1 to 20:1, such as 70:1 to 1:1, such as 60:1 to 1:1, such as 50:1 to 1:1, such as 40:1 to 1:1, such as 30:1 to 1:1, such as 25:1 to 1:1, such as 20:1 to 1:1.
  • the ratio of (a) phenolic diterpene, to (b) flavone is from 15:1 to 1:1, such as 10:1 to 1:1, such as 70:1 to 10:1, such as 60:1 to 10:1, such as 50:1 to 10:1, such as 40:1 to 10:1, such as 30:1 to 10:1, such as 25:1 to 15:1
  • the ratio of (a) phenolic diterpene, to (b) flavone is from 15:1 to 1:1, such as 15:1 to 2:1, such as 15:1 to 5:1, such as 15:1 to 10:1, such as 14:1 to 11:1, such as 13:1 to 11:1..
  • the ratio of (a) carnosic acid, to (b) apigenin-7-O-glucoside is from 85:1 to 1:10, such as 85:1 to 1:5, such as 85:1 to 1:2, such as 85:1 to 1:1, such as 85:1 to 2:1, such as 85:1 to 5:1, such as 85:1 to 10:1, such as 85:1 to 15:1, such as 85:1 to 20:1, such as 70:1 to 1:1, such as 60:1 to 1:1, such as 50:1 to 1:1, such as 40:1 to 1:1.
  • the ratio of (a) carnosic acid, to (b) apigenin-7-O-glucoside is from 30:1 to 1:1, such as 25:1 to 1:1, such as 20:1 to 1:1, such as 15:1 to 1:1, such as 10:1 to 1:1, such as 70:1 to 10:1, such as 60:1-to 10:1, such as 50:1 to 10:1, such as 40:1 to 10:1, such as 30:1 to 10:1, such as 25:1 to 15:1.
  • the ratio of (a) carnosic acid, to (b) apigenin-7-O-glucoside is from 40:1 to 1:1, such as 40:1 to 5:1, such as 40:1 to 10:1, such as 40:1 to 15:1, such as 40:1 to 20:1, such as 40:1 to 25:1, such as 40:1 to 30:1, such as 35:1 to 30:1.
  • the antioxidant composition may be utilised in any application in which inhibition of oxidation is required. As discussed herein, usage in foodstuffs is found to be particularly advantageous. In one aspect the present invention therefore provides
  • compositions, process and use of the present invention may prevent and/or inhibit oxidation in any material.
  • the composition is a foodstuff or may be added to a foodstuff.
  • the essential components of (a) an extract obtained from rosemary and (b) extract from a plant of the genus Matricaria or of the genus Chamaemelum must be present in the foodstuff. They may have been provided by one or more means. For example they may have been added in the form of a composition containing the extracts.
  • the components may have been added to the foodstuff sequentially.
  • composition of the present invention is an antioxidant composition suitable for addition to a foodstuff.
  • Typical foodstuffs are raw meat, cooked meat, raw poultry products, cooked poultry products, raw seafood products, cooked seafood products, ready to eat meals, pasta sauces, pasteurised soups, mayonnaise, salad dressings, oil-in-water emulsions, margarines, low fat spreads, water-in-oil emulsions, dairy products, cheese spreads, processed cheese, dairy desserts, flavoured milks, cream, fermented milk products, cheese, butter, condensed milk products, ice cream mixes, soya products, pasteurised liquid egg, bakery products, confectionery products, fruit products, and foods with fat-based or water-containing fillings.
  • the foodstuff is mayonnaise.
  • the present composition is dosed in a foodstuff in an amount to provide the extract obtained from rosemary in an amount of no greater than 5000ppm based on the weight of the foodstuff, such as no greater than 4000ppm, such as no greater than 3000ppm, such as no greater than 2000 ppm, such as no greater than 1000 ppm, such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 300 ppm such as no greater than 200 ppm, such as no greater than 150 ppm, such as no greater than 100 ppm, such as no greater than 75 ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as 1 to 150 ppm, such as 1 to 100 ppm, such as 1 to 50 ppm, such as 1 to 40 ppm, such as 10 to 150 ppm, such as 10 to 100 ppm, such as 10 to 50 ppm, such as 20 to 50 ppm
  • the present composition is dosed in a foodstuff in an amount to provide the extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum in an amount of no greater than 5000ppm based on the weight of the foodstuff, such as no greater than 4000ppm, such as no greater than 3000ppm, such as no greater than 2000 ppm, such as no greater than 1000 ppm, such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 300 ppm based on the weight of the foodstuff, such as no greater than 200 ppm, such as no greater than 150 ppm, such as no greater than 100 ppm, such as no greater than 75 ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as 1 to 150 ppm, such as 1 to 100 ppm, such as 1 to 50 ppm, such as 1 to 40 ppm, such as 1
  • the present composition is dosed in a foodstuff in an amount to provide active anti-oxidant ingredient obtained from rosemary in an amount of no greater than 1000ppm based on the weight of the foodstuff, such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm based on the weight of the foodstuff, such as no greater than 150 ppm, such as no greater than 100 ppm, such as no greater than 75 ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as 1 to 100 ppm, such as 1 to 75 ppm, such as 1 to 50 ppm, such as 1 to 40 ppm, such as 10 to 100 ppm, such as 10 to 75 ppm, such as 10 to 50 ppm, such as 20 to 50 ppm based on the weight of the foodstuff.
  • active anti-oxidant ingredient obtained from rosemary in an amount of no greater than 1000ppm based on the
  • the present composition is dosed in a foodstuff in an amount to provide active anti-oxidant ingredient obtained from a plant of the genus Matricaria or of the genus Chamaemelum in an amount of no greater than 5000ppm such as no greater than 4000ppm, such as no greater than 3000ppm, such as no greater than 2000ppm such as no greater than 1000ppm" such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm, such as no greater than 100 ppm, such as no greater than 75ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as no greater than 20 ppm based on the weight of the foodstuff, such as no greater than 15 ppm, such as no greater than 10 ppm, such as no greater than 7 ppm, such as no greater than 5 ppm, such as no greater than 4 ppm, such as 1 to 10 ppm
  • the present composition is dosed in a foodstuff in an amount to provide phenolic diterpene obtained from rosemary in an amount of no greater than 1000ppm based on the weight of the foodstuff, such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm based on the weight of the foodstuff, such as no greater than 150 ppm, such as no greater than 100 ppm, such as no greater than 75 ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as 1 to 100 ppm, such as 1 to 75 ppm, such as 1 to 50 ppm, such as 1 to 40 ppm, such as 10 to 100 ppm, such as 10 to 75 ppm, such as 10 to 50 ppm, such as 20 to 50 ppm based on the weight of the foodstuff.
  • the present composition is dosed in a foodstuff in an amount to provide flavone obtained from a plant of the genus Matricaria or of the genus Chamaemelum in an amount of no greater than 5000ppm such as no greater than 4000ppm, such as no greater than 3000ppm, such as no greater than 2000ppm such as no greater than 1000ppm, such as no greater than 700 ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm, such as no greater than 100 ppm, such as no greater than 75ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as no greater than 20 ppm based on the weight of the foodstuff, such as no greater than 15 ppm, such as no greater than 10 ppm, such as no greater than 7 ppm, such as no greater than 5 ppm, such as no greater than 4 ppm, such as 1 to 10 ppm, such as, such
  • the present composition is dosed in a foodstuff in an amount to provide carnosic acid in an amount of no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm, such as no greater than 100 ppm, such as no greater than 75ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as no greater than 200 ppm based on the weight of the foodstuff, such as no greater than 150 ppm, such as no greater than 100 ppm, such as no greater than 75 ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as 1 to 100 ppm, such as 1 to 75 ppm, such as 1 to 50 ppm, such as 1 to 40 ppm, such as 10 to 100 ppm, such as 10 to 75 ppm, such as 10 to 50 ppm, such as 20 to 50 ppm based on the weight of the foodstuff.
  • the present composition is dosed in a foodstuff in an amount to provide apigenin-7-O-glucoside in an amount of no greater than 2000ppm such as no greater than 1000ppm, such as no greater than 500 ppm, such as no greater than 400 ppm, such as no greater than 200 ppm, such as no greater than 100 ppm, such as no greater than 75ppm, such as no greater than 50 ppm, such as no greater than 40 ppm, such as no greater than 20 ppm based on the weight of the foodstuff, such as no greater than 15 ppm, such as no greater than 10 ppm, such as no greater than 7 ppm, such as no greater than 5 ppm, such as no greater than 4 ppm, such as 1 to 10 ppm, such as 1 to 7 ppm, such as 1 to 5 ppm, such as 2 to 5 ppm such as 0.01 to 10 ppm, such as 0.01 to 7 ppm, such as 0.01 to 5 ppm based
  • composition of the present invention or the composition for use in the present invention may contain one or more additional components.
  • the antioxidant composition of the present invention (suitable for addition to a foodstuff) contains no additional components or contains no additional components that materially affect the properties of the composition. In these aspects the present invention provides
  • composition further comprises (c) an extract obtained from a plant of the Cynara family. In one preferred aspect the composition further comprises (c) an extract obtained from a plant of the Cynara family.
  • plant of the Cynara family is selected from an artichoke.
  • plant of the Cynara family is selected from Cynara scolymus and Cynara cardunculus.
  • plant of the Cynara family is Cynara scolymus.
  • composition further comprises a carrier.
  • a carrier is selected from propylene glycol, maltodextrin, sugar, salt, ethanol, water, protein, glycerol, medium chain triglyceride (MCT oil), and vegetable oil.
  • the composition further comprises an emulsifier.
  • the emulsifier is selected from polyoxyethylene sorbitan esters (polysorbates), polyoxyethylene stearate, mono- and diglycerides of fatty acids, mono- and diglycerides esters further esterified with a dibasic organic acid selected from acetic acid, lactic acid, citric acid and mono- and diacetyl tartaric acid or mixtures thereof, lecithin, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, sucrose esters of fatty acids, sucroglycerides, propylene glycol esters of fatty acids, sorbitan esters of fatty acids, sodium and calcium salt of stearoyl-2-lactylate, sodium, potassium, calcium and magnesium salts of fatty acids and ammonium phosphatides.
  • the present invention provides a process for preventing and/or inhibiting oxidation of a foodstuff, the process comprising the step of contacting the foodstuff with a composition comprising (a) an extract obtained from rosemary, and (b) an extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum.
  • the extract obtained from rosemary, and the extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum are added to the foodstuff together.
  • the extract obtained from rosemary, and the extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum are added to the foodstuff sequentially.
  • the present invention provides in one aspect an antioxidant composition which may be added to a range of materials such as food systems and in another aspect a combination of two separate products which may added sequentially to materials such as food products.
  • CE chamomile extract
  • RE phenolic diterpene based rosemary extract
  • GC-MS-SIM gas chromatography-mass-spectroscopy with selecting ion monitoring
  • Rosemary Ex. was a hydroalcoholic extract from Rosmarinus officinalis L. containing min. 70wt% phenolic diterpenes (which includes carnosic acid) and containing 70 wt% carnosic acid.
  • Article no. E070143-70 available from Danisco Airs, Denmark.
  • Chamomile Extract was a hydroalcoholic extract from Matricaria recurita containing 4.6% flavones (which includes apigenin-7- O -glucoside, apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside)) and containing apigenin-7- O -glucoside, apigenin-7- O -(6"-malonyl-glucoside) and apigenin-7- O -(4"-acetyl-6"-malonyl-glucoside) is a combined total of 4.Owt%. Article no. E070143-93 available from Danisco A/S, Denmark.
  • the mayonnaises were produced using the recipe in table 1 and procedures outlined below. All ingredients in mayonnaise were of food-grade quality. Samplings were done within 26 days according to the schematised sampling plan in table 2. Table 1: Mayonnaise recipes. Gram of ingredients used to produce 8 kg batches Ingredient Mayonnaise without antioxidants (CTR) Mayonnaise added 40ppm Chamomile Extract (CE) Mayonnaise added 40ppm Rosemary Extract (RE) Mayonnaise added 40ppm chamomile ex. and 40 ppm Rosemary Ex.
  • the mayonnaises were produced using the recipe in table 3 and procedures outlined below. Samplings were done after 1 and 14 days of storage at 20°C in the dark according to the sampling plan in table 4.
  • Table 3 Mayonnaise recipes. Gram of ingredients used to produce 8 kg batches Ingredient Mayonnaise without antioxidants (CTR_A) Mayonnaise added 60ppm Chamomile Extract (CE) Mayonnaise added 40ppm Rosemary Extract (RE) Mayonnaise added 60ppm chamomile ex. and 40 ppm Rosemary Ex.
  • CTR_A Mayonnaise added 60ppm Chamomile Extract
  • RE Rosamary Extract
  • CE+RE Mayonnaise without antioxidants
  • CTR_B Water 800,00 799,52 799,68 799,20 800,00 Canola Oil 6400,00 6400,00 6400,00 6400,00 Sodium Chloride 56,00 56,00 56,00 56,00 Sugar 80,00 80,00 80,00 80,00 80,00 Potassium Sorbate 8,00 8,00 8,00 8,00 8,00 Grindsted® FF5105 8,00 8,00 8,00 8,00 8,00 Egg Yolk 360,00 360,00 360,00 360,00 360,00 360,00 Vinegar 10% 240,00 240,00 240,00 240,00 240,00 240,00 Mustard 40,00 40,00 40,00 40,00 40,00 40,00 Rosemary Extract 0,32 0,32 Chamomile Extract 0,48 0,48 Water 6,00 6,00 6,00 6,00 6,00 6,00 Ethanol 2,00 2,00 2,00 2,00 2,00 2,00 Total 8000,00 8000,00 8000,00 8000,00 8000,00 8000,00 8000,00 8000,00
  • the antioxidant activity of rosemary extract is primarily related to the content of phenolic diterpenes.
  • the content was analysed in duplicates using method based on high pressure liquid chromatography (HPLC), according to Thorsen & Hildebrandt (2003).
  • ICP-OES Inductively Coupled Plasma-Optical Emission Spectroscopy
  • the content of Cu, Fe, Ni and Zn was measured in triplicates by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) using a Varian Vista MPX (Varian, Palo Alto, CA).
  • ICP-OES Inductively Coupled Plasma-Optical Emission Spectroscopy
  • Varian Vista MPX Varian Vista MPX (Varian, Palo Alto, CA).
  • the analysis of elements was done according to the Official Methods of Analysis of the AOAC International, 16 th Edition, Methods: 965.09, 977,29, 985,01, 984,27.
  • 2,4-heptadienal and 2,4-decadienal were determined in triplicates by gas chromatography-mass spectrometry with selected ion monitoring (GC-MS-SIM) analysis using an Agilent 6890N GC/Agilent 5973N MSD system.
  • a calibration was performed in the range 0-40 mg/kg by adding a stock solution of 2,4-T,C-heptadienal and 2,4-T,C-decadienal and internal standard directly to methanol.
  • ICP-OES Inductively Coupled Plasma-Optical Emission Spectroscopy
  • the unprotected control batch was analysed in triplicates for the content of Cu, Fe, Ni and Zn by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES).
  • Table 7 shows the average values of metals in mg/kg product.
  • the copper content was approx. 7 times higher in mayonnaises produced in trial II than in trial I.
  • the raw material responsible for the high copper variation monitored in trial I & II was not identified.
  • Table 7 Triplicate determination of Cu, Fe, Ni and Zn in ppm (mg/kg mayonnaise) based on ICP-OES.
  • Trial no. Sample ID ppm Cu ppm Fe ppm Ni ppm Zn I CTR 0,1 2 ⁇ 0,1 1,4 II CTR_A 0,7 2,2 0,1 1,3
  • Oxidation of polyunsaturated fatty acid (PUFA) oils produces a complex mixture of volatile secondary oxidation products, which cause particularly objectionable off-flavours.
  • 2,4-heptadienal and 2,4-decadienal have previously been identified as one of the important markers for oxidation in emulsions, such as mayonnaise and milk emulsions (Hartvigsen et al. 2000; Let et al., 2004).
  • Table 8 Average values (mg/kg mayonnaise) of 2,4-heptadienal and 2,4-decadienal determined in duplicates by GC-MS-SIM are presented in Table 8 and 9 and graphically viewed in Figure 1 & 2 .
  • Table 8 Duplicate determination of 2,4-heptadienal (mg/kg mayonnaise) during 26 days of storage at 20°C. One-way analysis of variance (ANOVA) at each day and Tukey's test. Batches followed by same letter not significant different using 0.05 levels of significance.
  • ANOVA analysis of variance
  • a one-way analysis of variance (ANOVA) using Tukey's test with 0.05 levels of significance was used to compare treatments at each storage day. The overall strongest antioxidant activity was demonstrated for the combined treatment with 40ppm CE + 40 ppm RE. The treatment with RE alone was significant within the first 14 days of storage, where after a prooxidant activity of RE were indicated, but not statistically proven.
  • the surface Lab-colour was determined in duplicates after 0 and 26 days of storage using a Minolta Colormeter and the results are presented in Table 11.
  • a one-way analysis of variance (ANOVA) using Tukey's test with 0.05 levels of significance was used to compare treatments at day 1 and day 14. As it was the case in trial I, the combined treatment (CE+RE) was found significant more effective than treatment with RE alone. The treatment with CE alone, was prooxidant after 14 days in comparison to CTR_B, but not in comparison to CTR_A.
  • Table 12 Duplicate determination of 2,4-heptadienal (mg/kg mayonnaise) after 1 and 14 days of storage at 20°C.
  • ANOVA One-way analysis of variance
  • Table 14 shows an example of a liquid blend composition of chamomile and rosemary extract dissolved in propylene glycol.
  • Table 14 Blend composition Ingredients g/kg % Chamomile Extract 82.50 8.25 Rosemary Extract 55.00 5.50 Propylene glycol 862.50 86.25 Total 1000,00 100.00
  • the blend is used in mayonnaise in amounts of 50-2000 ppm based on the amount of mayonnaise.

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Claims (15)

  1. Composition antioxydante comprenant
    (a) un extrait obtenu à partir d'une plante, la plante étant le romarin,
    (b) un extrait obtenu à partir d'une plante du genre Matricaria ou du genre Chamaemelum.
  2. Composition selon la revendication 1 dans laquelle l'extrait (b) est d'une plante du genre Matricaria.
  3. Composition selon la revendication 1 ou 2 dans laquelle l'extrait (b) est d'une plante de l'espèce Matricaria recurtita.
  4. Composition selon la revendication 1, 2 ou 3 comprenant en outre
    (c) un extrait obtenu à partir d'une plante de la famille Cynara.
  5. Composition selon la revendication 4 dans laquelle la plante de la famille Cynara est Cynara scolymus.
  6. Composition selon l'une quelconque des revendications précédentes dans laquelle l'extrait obtenu à partir de romarin contient des diterpènes phénoliques en une quantité d'au moins 1 % en poids sur la base du poids de l'extrait obtenu à partir du romarin.
  7. Composition selon l'une quelconque des revendications précédentes dans laquelle l'extrait obtenu à partir de romarin contient de l'acide carnosique en une quantité d'au moins 1 % en poids sur la base du poids de l'extrait obtenu à partir du romarin.
  8. Composition selon l'une quelconque des revendications précédentes dans laquelle l'extrait obtenu à partir de la plante du genre Matricaria ou du genre Chamaemelum contient de l'apigénine-7-0-glucoside en une quantité d'au moins 0,1 % en poids sur la base du poids de l'extrait obtenu à partir de la plante du genre Matricaria ou du genre Chamaemelum.
  9. Composition selon l'une quelconque des revendications précédentes dans laquelle le rapport de
    (a) l'extrait obtenu à partir de romarin
    à
    (b) l'extrait obtenu à partir d'une plante du genre Matricaria ou du genre Chamaemelum
    et de 30:1 à 1:20.
  10. Article d'alimentation comprenant une composition antioxydante selon l'une quelconque des revendications précédentes.
  11. Article d'alimentation selon la revendication 10, l'article d'alimentation étant choisi parmi une mayonnaise, des vinaigrettes, des émulsions d'huile dans l'eau, des margarines, des pâtes à tartiner pauvres en graisses, des émulsions d'eau dans l'huile, des produits laitiers, des fromages à tartiner, du fromage fondu, des desserts laitiers, des laits aromatisés, de la crème, des produits laitiers fermentés, du fromage, du beurre, des produits de lait condensé, des mélanges pour crème glacée, des produits au soja, de l'oeuf liquide pasteurisé, des produits de boulangerie, des produits de confiserie, de produits à base de fruits, des aliments avec des garnitures à base de graisses ou contenant de l'eau, de la viande crue, de la viande cuite, des produits de volailles crues, des produits de volailles cuites, des produits de fruits de mer crus, des produits de fruits de mer cuits, des plats prêts à consommer, des sauces pour pâtes et des soupe pasteurisées.
  12. Article d'alimentation selon la revendication 10, l'article d'alimentation étant une mayonnaise.
  13. Procédé de prévention et/ou d'inhibition de l'oxydation d'un article d'alimentation, le procédé comprenant l'étape de mise en contact de l'article d'alimentation avec
    (a) un extrait obtenu à partir d'une plante, la plante étant le romarin, et
    (b) un extrait obtenu à partir d'une plante du genre Matricaria ou du genre Chamaemelum.
  14. Utilisation de
    (a) un extrait obtenu à partir d'une plante, la plante étant le romarin, et
    (b) un extrait obtenu à partir d'une plante du genre Matricaria ou du genre Chamaemelum,
    pour prévenir et/ou inhiber l'oxydation d'un article d'alimentation.
  15. Kit de préparation d'une composition telle que définie dans l'une quelconque des revendications 1 à 9, le kit comprenant
    (a) un extrait obtenu à partir d'une plante, la plante étant le romarin, et
    (b) un extrait obtenu à partir d'une plante du genre Matricaria ou du genre Chamaemelum,
    dans des emballages ou récipients séparés ; avec des instructions pour mélange et/ou mise en contact et/ou utilisation.
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GBGB1011487.4A GB201011487D0 (en) 2010-07-08 2010-07-08 composition
PCT/IB2010/054637 WO2011045757A1 (fr) 2009-10-15 2010-10-13 Composition antioxydante

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EP2810565A1 (fr) * 2013-06-03 2014-12-10 Dupont Nutrition Biosciences ApS Composition antioxydante
GR1008858B (el) * 2015-05-20 2016-09-27 Εθνικο Ιδρυμα Ερευνων Μικρογαλακτωματα υδατος σε ελαιο ως φορεις βακτηριοσινων για χρηση ως προϊοντων τυπου "ντρεσινγκ" με αντιμικροβιακη προστασια τροφιμων
EP3544445B1 (fr) 2016-11-25 2020-05-13 Unilever N.V. Compositions alimentaires contenant de l'huile végétale et un mélange à propriétés stabilisantes
US20180228189A1 (en) 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
CN107927779A (zh) * 2017-11-27 2018-04-20 爱可道生物科技有限公司 一种美容养颜口服液及其制备方法
CN109467746B (zh) * 2018-11-12 2020-11-10 长春工业大学 一种纳米级水性抗氧剂的微波高压制备方法
US20230018522A1 (en) * 2019-11-15 2023-01-19 Dupont Nutrition Biosciences Aps Process for reducing oxidation of a foodstuff and related compositions
CN113826709B (zh) * 2020-12-24 2023-11-28 丰益(上海)生物技术研发中心有限公司 油脂添加剂、煎炸油组合物及煎炸食品

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CA1297718C (fr) * 1985-12-20 1992-03-24 Paul H. Todd, Jr. Composition antioxydante et (ou) aromatisante de fines herbes, et procede pour sa preparation
US5017397A (en) * 1990-04-25 1991-05-21 Uy Nguyen Process for extracting antioxidants from Labiatae herbs
AU703958B2 (en) * 1995-05-05 1999-04-01 Hauser Inc. High purity carnosic acid from rosemary and sage extracts by PH-controlled precipitation
US5908650A (en) * 1995-10-20 1999-06-01 Hauser, Inc. Pigment composition containing anthocyanins stabilized by plant extracts
DE19544905A1 (de) * 1995-12-01 1997-06-05 Robugen Gmbh Verfahren zur Herstellung von Pflanzenextrakten
IT1286564B1 (it) * 1996-03-05 1998-07-15 Comiter Trading & Services S R Un prodotto a base di olio extravergine di oliva,olio vergine di oliva od olio di oliva arricchito ed integrato,ed un procedimento per
ES2157847B1 (es) * 1999-12-03 2002-02-16 Univ Santiago Compostela Extracto natural de cascara de gevuina avellana como antioxidante / filtro uv para uso alimentario y cosmetico.
US6231896B1 (en) 2000-09-08 2001-05-15 The Goodyear Tire & Rubber Company Chewing gum base stabilized with carnosic acid
US6579543B1 (en) * 2002-02-22 2003-06-17 Jackie H. McClung Composition for topical application to skin
US7223382B2 (en) * 2002-05-29 2007-05-29 E-L Management Corporation Cosmetic compositions containing rosemary extract and DHA
US20070104809A1 (en) * 2003-08-22 2007-05-10 Danisco A/S Composition comprising a bacteriocin and an extract from a plant of the labiatae family
CN101113133B (zh) * 2007-04-12 2010-05-19 中国科学院广州化学研究所 一种鼠尾草酸的提取方法
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RU2012119805A (ru) 2013-11-20
KR20130026408A (ko) 2013-03-13
US20170354159A1 (en) 2017-12-14
HK1168511A1 (en) 2013-01-04
RU2534585C2 (ru) 2014-11-27
BR112012005852A2 (pt) 2019-09-24
CA2773518A1 (fr) 2011-04-21
CN102638993B (zh) 2014-06-18
EP2488040A1 (fr) 2012-08-22
US20120263850A1 (en) 2012-10-18
US20220039412A1 (en) 2022-02-10
ES2544513T3 (es) 2015-08-31
MX2012004226A (es) 2012-06-08
UA107673C2 (uk) 2015-02-10
AU2010308004A1 (en) 2012-03-29
DK2488040T3 (en) 2015-07-27
US20120219689A1 (en) 2012-08-30
US20200170267A1 (en) 2020-06-04
WO2011045757A1 (fr) 2011-04-21

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